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Songs in order of play:

Remove the complexities Peter Sandberg
Softly, Gently John E. Amber
Coral Red Arden Forest
Streams Johannes Bornlof
A rising sun Alan Ellis
This Delicate place (scaled down version) Silver maple
Morning in Heidelberg Franz Gordon
Le Papillon Solitaire Franz Gordon
Lullaby for Charlie Franz Gordon
Nocturnal Daydream Franz Gordon
The Art Teacher Franz Gordon
Memories of Sardinia Franz Gordon

Carrot Cake Loaf with Cream Cheese Frosting
Ingredients
Carrot Cake:
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 1/2 cups grated carrots well packed
* 1 cup walnuts or pecans, finely chopped (optional)
* 2 eggs
* 1 cup all purpose flour
* 1 tsp. baking soda
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* Pinch salt
Cream Cheese Frosting:
* 4 oz. cream cheese at room temperature
* 2 Tbsp butter at room temperature
* 1 tsp. vanilla
* 1 1/2 cups icing/confectioners' sugar
Instructions
* Preheat oven to 350F.
* In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
* Line a 4 1/2 x 10inch or 9 x 5inch loaf pan with parchment paper and set aside.
* In a large bowl with an electric beater or the bowl of a stand mixer fitted with a paddle attachment, cream together the white sugar and oil. Add the shredded carrots and mix in. Add the eggs and beat in. Add the nuts and stir to combine. Stir in the flour mixture and mix until well combined.
* Pour batter into prepared baking pan.
* Bake in preheated oven for 4050 minutes, or until a tester inserted in the centre comes out clean.
* Cool 15 minutes in the pan, then lift out to a cooling rack to cool completely.
* To make frosting: Beat together the cream cheese, butter and vanilla. Add the icing sugar and beat until fluffy and smooth.
Notes
This batter can also be used to make an 8inch round cake or some muffins. Double the recipe (cake and frosting) to make a 9x13inch sheet cake or an 8inch round layer cake, with two layers.